Bean and Cheese Stack

Name: Bean and Cheese Stack
Yield: 6
Ingredients: 4 flour tortillas (10 inch); 2 tablespoons olive oil; 1 large onion, finely chopped (1 cup); 1 red bell pepper, finely chopped; 2 cloves garlic, finely chopped; 2 cups Green Giant™ Steamers™ Niblets® frozen corn (from 12-oz bag), thawed; 1 can (15 oz) Progresso® black beans, drained, rinsed; 1 can (15 oz) Progresso® red kidney beans, drained, rinsed; 1 cup Old El Paso® taco sauce; Salt and pepper to taste; 2 cups shredded Cheddar cheese (8 oz); 1/4 cup chopped fresh cilantro leaves; 1/4 cup thinly sliced green onions (4 medium); Guacamole, if desired; Sour cream, if desired

Bean and Cheese Stack was pinched from <a href="http://www.bettycrocker.com/recipes/bean-and-cheese-stack/d350c365-dbc9-4915-b5f8-a4d0d46d3278" target="_blank">www.bettycrocker.com.</a>

"Blogger Bree Hester of Baked Bree shares a recipe perfect for Meatless Monday. This colorful Bean and Cheese Stack is so hearty that you’ll never notice it’s a vegetarian meal. Learn to make this recipe with our how-to article...."

INGREDIENTS

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4 flour tortillas (10 inch)

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2 tablespoons olive oil

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1 large onion, finely chopped (1 cup)

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1 red bell pepper, finely chopped

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2 cloves garlic, finely chopped

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2 cups Green Giant™ Steamers™ Niblets® frozen corn (from 12-oz bag), thawed

•

1 can (15 oz) Progresso® black beans, drained, rinsed

•

1 can (15 oz) Progresso® red kidney beans, drained, rinsed

•

1 cup Old El Paso® taco sauce

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Salt and pepper to taste

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2 cups shredded Cheddar cheese (8 oz)

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1/4 cup chopped fresh cilantro leaves

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1/4 cup thinly sliced green onions (4 medium)

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Guacamole, if desired

•

Sour cream, if desired

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